Christmas Cherry Balls

 INGREDIENTS:

    For the 

 Cookie Base:
1 (15.25-ounce) box vanilla
 cake mix
1 (8-ounce) package

     cream cheese, softened to room temperature
    1/2 cup unsalted butter, softened to room temperature
    1 large egg
    1 teaspoon vanilla extract
    1 cup shredded sweetened coconut
    1 cup chopped pecans or walnuts (optional)
    20–24 maraschino cherries, drained and patted dry
    1 1/2 cups white chocolate melting wafers or almond bark
    Red and green sprinkles (optional)

DIRECTIONS:


    In a large bowl, beat the cream cheese and butter until smooth and creamy.
    Add the egg and vanilla extract and mix until combined.
    Add the cake mix and mix again until a soft dough forms.
    Fold in the shredded coconut and chopped nuts if using.
    Scoop out small portions of dough, flatten slightly, then place a maraschino cherry in the center.
    Wrap the dough around the cherry, rolling it into a smooth ball.
    Place the balls on a lined baking sheet and freeze for 15 to 20 minutes.
    Melt the white chocolate or almond bark according to package instructions.
    Dip each chilled ball into the melted chocolate, letting the excess drip off.
    Place on parchment paper and add sprinkles if desired.
    Let the coating set completely before serving.